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首页> 外文期刊>International Journal of Innovation Management >WHAT’S THE RECIPE TO INNOVATE? AN ANALYSIS OF THE DETERMINANTS OF THE DEGREE OF INNOVATION IN THE GASTRONOMY SEGMENT
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WHAT’S THE RECIPE TO INNOVATE? AN ANALYSIS OF THE DETERMINANTS OF THE DEGREE OF INNOVATION IN THE GASTRONOMY SEGMENT

机译：创新的食谱是什么？ 美食段创新程度的分析

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摘要

Innovation represents the search for the new that allows organisations to increase their competitiveness and face market competition. Although they have fewer resources and smaller capacities, small businesses have a number of advantages that enable the innovation process. Therefore, it is necessary to gain a greater understanding on the stage of innovation in small firms and on how the aspects of management influence their development and are useful for such organisations. In this sense, the present paper analyses the determinants of organisational management that influence the degree of innovation of small firms in the gastronomic segment. The sample of the study counted on data compilation of 67 small gastronomic firms of a northeastern state capital in Brazil collected during almost two years. The determinants of innovation were identified through the theoretical framework composed of leadership; strategies; customers; society; information and knowledge; people; processes and results. The degree of innovation was measured from the degree of sectorial innovation achieved by the innovation radar. The proposed relationships were analysed by means of multiple regression with panel data, in which the degree of innovation was the dependent variable of the model and the determinants of innovation were the independent variables. The results demonstrate that the degree of innovation is influenced mainly by the internal processes that the company develops and by the results that it achieves. On the contrary, it was verified that the regulatory aspects that the firms attend can inhibit the development of innovation. The results reinforce the importance of organisational management for the development of innovation in small business, presenting the facilities and the obstacles.
机译：创新代表了对新的允许组织提高竞争力和面部市场竞争的新的搜索。虽然它们具有较少的资源和更小的能力，但小企业具有许多优势，可以实现创新过程。因此，有必要对小企业的创新阶段进行更大的理解，以及如何对其发展的发展方面的发展，并对这些组织有用。从这个意义上讲，本文分析了组织管理的决定因素，影响了美食细分中小企业的创新程度。在近两年内收集的巴西东北州首都67家小型美食公司的数据汇编，研究了研究。通过由领导层组成的理论框架来确定创新的决定因素;策略;顾客;社会;信息和知识;人们;流程和结果。创新程度是由创新雷达所实现的行为创新程度来衡量的。通过与面板数据的多元回归分析所提出的关系，其中创新程度是模型的依赖变量，创新的决定因素是独立的变量。结果表明，创新程度主要受到公司发展的内部流程以及其达到的结果的影响。相反，验证了公司出席的监管方面可以抑制创新的发展。结果加强了组织管理对小型企业创新发展的重要性，提出了设施和障碍。

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